CN101095478A - Composite edible gelatin and the application thereof in the preparation of freezing type dried bean curd - Google Patents
Composite edible gelatin and the application thereof in the preparation of freezing type dried bean curd Download PDFInfo
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- CN101095478A CN101095478A CNA2007100439023A CN200710043902A CN101095478A CN 101095478 A CN101095478 A CN 101095478A CN A2007100439023 A CNA2007100439023 A CN A2007100439023A CN 200710043902 A CN200710043902 A CN 200710043902A CN 101095478 A CN101095478 A CN 101095478A
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- bean curd
- dried bean
- freezing type
- composite food
- type dried
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Abstract
The invention discloses a compound food gum taking attainable glue main proportioning, and its application in freezing dried bean curd preparation. The comprised component and weight proportion are as follows: attainable glue 65-75%, konjaku flour 10-15%, corn starch 10-15%, and sodium carboxymethylcellulose 5-10%. The addition amount of said compound food gum is 0.2-2.0% of that of total weight of freezing dried bean curd. The invention is characterized by simplified process, reduced consumption and better taste; as for freezing dried bean curd prepared with compound food gum, it is characterized by good taste, non bleeding water and crack, and low cost.
Description
Technical field
The present invention relates to a kind of composite food gel and the application in the freezing type dried bean curd preparation thereof, belong to the food additives field.
Background technology
Curdlan has another name called curdlan, and condense polysaccharide and hot gel are a kind of fermentation polysaccharose substances of being found by microbial fermentation by the doctor of Osaka, Japan at that time in 1966.This material is because of having the characteristic (Curdle characteristic) that can solidify after the heating, so be named curdlan (Curdlan).Curdlan can be dissolved in the above alkaline aqueous solution of pH12 such as NaOH, tertiary sodium phosphate, tricalcium phosphate fully.Curdlan can not be dissolved in water, but is easy to be dispersed in the cold water, and can form the more dispersion liquid of homogeneous through the high-speed stirred processing.After being heated to more than 80 ℃, the aqueous dispersions of curdlan can form the colloid of heat irreversible.The colloid that is formed by curdlan can be divided into low colloid and height colloid by its character.Cool to approximately below 40 ℃ after the aqueous dispersions of curdlan is heated to about 55 ℃～65 ℃ again, just can form the low colloid of thermal reversibility.When this low colloid is heated to about 60 ℃ again, can return to original aqueous dispersions state, when being heated to the height colloid that then forms heat irreversible more than 80 ℃.After low colloid is stirred pulverizing, still can form low colloid or height colloid again by heating.The low colloid of same curdlan concentration is than the colloid weak strength of height colloid.The aqueous dispersions of curdlan is heated to about more than 80 ℃ the time, just can forms the height colloid of strong heat irreversible.The height colloid just can not be returned to original state again in case pulverize the back.Generally speaking, at food-processing industry, curdlan is utilized with the form of height colloid.But with curdlan one-component food prepared therefrom glue, the easy syneresis of meeting, addition is relatively big when consequently using, the use cost height.
Composite food gel is the most representative in composite food additive, and is also maximum to its research and application both at home and abroad at present.Composite food gel (also being composite food glue) is meant the food additives that two or more food colloid is composited according to certain ratio.The composite food gel of broad sense also comprises the food additives food additives of one or more food glue and non-food stuff glue classification (or edible chemicals, as salt) are compound and that obtain.But be that main batching is re-dubbed composite food gel and yet there are no report with the curdlan, especially with the curdlan main batching, be re-dubbed composite food gel with konjaku flour, cornstarch and sodium carboxymethylcellulose, and be applied in the freezing type dried bean curd preparation, obtaining not, cleavage block, freezing type dried bean curd technology shrink-proof, that cost is low more belong to the original creation invention.
Summary of the invention
It is the composite food gel of main batching with the curdlan that the object of the invention is to provide a kind of, and the application of this novel composite edible gum in the preparation freezing type dried bean curd.
The said composite food gel of the present invention, its composition and proportioning are as follows:
Curdlan 65%～75%
Konjaku flour 10%～15%
Cornstarch 10%～15%
Sodium carboxymethylcellulose 5%～10%
Above-mentioned percentage composition is a weight percentage.
The preparation method of composite food gel of the present invention is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, cornstarch and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
Composite food gel of the present invention can be used in the freezing type dried bean curd preparation, and the addition of described composite food gel accounts for 0.2～2.0% of freezing type dried bean curd gross weight.
The application of composite food gel of the present invention in the freezing type dried bean curd preparation is as follows:
1) composite food gel and bean curd coagulant are added in 30 ℃ the drinkable water, stir and make dissolving fully;
2) add 70 ℃ soymilk, stir, above-mentioned raw materials and soymilk are fully mixed;
3) treat that temperature drops to 50 ℃, the even matter of low speed is 30 seconds under 200～400rpm;
4) add ice, constantly stir, melt the ice, temperature descends;
5) treat that temperature drops to 35 ℃, at a high speed even matter is 2 times under 1000～1400rpm, even at every turn matter 5 minutes;
6) common process by freezing type dried bean curd carries out the postorder operation, finishes the preparation of freezing type dried bean curd.
Composite food gel of the present invention is re-dubbed composite food gel by the complex technique of food glue with curdlan and konjaku flour, cornstarch and sodium carboxymethylcellulose, has not only reached simplification technology, has reduced use amount, and can obtain better matter structure and mouthfeel.By adding the freezing type dried bean curd that composite food gel of the present invention is made, not only mouthfeel is good, not cleavage block, bleed not, and with low cost.
The specific embodiment
The invention will be further described below by embodiment, and its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 65g
Konjaku flour 13g
Cornstarch 12g
Sodium carboxymethylcellulose 10g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, cornstarch and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under 15～35 ℃, normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the freezing type dried bean curd preparation, and the addition of described composite food gel accounts for 2.0% of freezing type dried bean curd gross weight, and the composition and the proportioning of present embodiment freezing type dried bean curd are as follows:
Composite food gel 2.0g
Ice 20g
Soymilk (12% solid content) 50g
Bean curd coagulant 0.2g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the freezing type dried bean curd preparation is as follows:
1) composite food gel and bean curd coagulant are added in 30 ℃ the drinkable water, stir and make dissolving fully;
2) add 70 ℃ soymilk, stir, above-mentioned raw materials and soymilk are fully mixed;
3) treat that temperature drops to 50 ℃, the even matter of low speed is 30 seconds under 200～400rpm;
4) add ice, constantly stir, melt the ice, temperature descends;
5) treat that temperature drops to 35 ℃, at a high speed even matter is 2 times under 1000～1400rpm, even at every turn matter 5 minutes;
6) common process by freezing type dried bean curd carries out the postorder operation, finishes the preparation of freezing type dried bean curd.
Embodiment 2
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 68g
Konjaku flour 12g
Cornstarch 13g
Sodium carboxymethylcellulose 7g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, cornstarch and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under 15～35 ℃, normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the freezing type dried bean curd preparation, and the addition of described composite food gel accounts for 1.5% of freezing type dried bean curd gross weight, and the composition and the proportioning of present embodiment freezing type dried bean curd are as follows:
Composite food gel 1.5g
Ice 20g
Soymilk (12% solid content) 50g
Bean curd coagulant 0.2g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the freezing type dried bean curd preparation is as follows:
1) composite food gel and bean curd coagulant are added in 30 ℃ the drinkable water, stir and make dissolving fully;
2) add 70 ℃ soymilk, stir, above-mentioned raw materials and soymilk are fully mixed;
3) treat that temperature drops to 50 ℃, the even matter of low speed is 30 seconds under 200～400rpm;
4) add ice, constantly stir, melt the ice, temperature descends;
5) treat that temperature drops to 35 ℃, at a high speed even matter is 2 times under 1000～1400rpm, even at every turn matter 5 minutes;
6) common process by freezing type dried bean curd carries out the postorder operation, finishes the preparation of freezing type dried bean curd.
Embodiment 3
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 70g
Konjaku flour 10g
Cornstarch 15g
Sodium carboxymethylcellulose 5g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, cornstarch and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under 15～35 ℃, normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the freezing type dried bean curd preparation, and the addition of described composite food gel accounts for 1.1% of freezing type dried bean curd gross weight, and the composition and the proportioning of present embodiment freezing type dried bean curd are as follows:
Composite food gel 1.1g
Ice 20g
Soymilk (12% solid content) 50g
Bean curd coagulant 0.2g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the freezing type dried bean curd preparation is as follows:
1) composite food gel and bean curd coagulant are added in 30 ℃ the drinkable water, stir and make dissolving fully;
2) add 70 ℃ soymilk, stir, above-mentioned raw materials and soymilk are fully mixed;
3) treat that temperature drops to 50 ℃, the even matter of low speed is 30 seconds under 200～400rpm;
4) add ice, constantly stir, melt the ice, temperature descends;
5) treat that temperature drops to 35 ℃, at a high speed even matter is 2 times under 1000～1400rpm, even at every turn matter 5 minutes;
6) common process by freezing type dried bean curd carries out the postorder operation, finishes the preparation of freezing type dried bean curd.
Embodiment 4
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 72g
Konjaku flour 13g
Cornstarch 10g
Sodium carboxymethylcellulose 5g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, cornstarch and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under 15～35 ℃, normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the freezing type dried bean curd preparation, and the addition of described composite food gel accounts for 0.7% of freezing type dried bean curd gross weight, and the composition and the proportioning of present embodiment freezing type dried bean curd are as follows:
Composite food gel 0.7g
Ice 20g
Soymilk (12% solid content) 50g
Bean curd coagulant 0.2g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the freezing type dried bean curd preparation is as follows:
1) composite food gel and bean curd coagulant are added in 30 ℃ the drinkable water, stir and make dissolving fully;
2) add 70 ℃ soymilk, stir, above-mentioned raw materials and soymilk are fully mixed;
3) treat that temperature drops to 50 ℃, the even matter of low speed is 30 seconds under 200～400rpm;
4) add ice, constantly stir, melt the ice, temperature descends;
5) treat that temperature drops to 35 ℃, at a high speed even matter is 2 times under 1000～1400rpm, even at every turn matter 5 minutes;
6) common process by freezing type dried bean curd carries out the postorder operation, finishes the preparation of freezing type dried bean curd.
Embodiment 5
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 75g
Konjaku flour 10g
Cornstarch 10g
Sodium carboxymethylcellulose 5g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, cornstarch and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under 15～35 ℃, normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the freezing type dried bean curd preparation, and the addition of described composite food gel accounts for 0.2% of freezing type dried bean curd gross weight, and the composition and the proportioning of present embodiment freezing type dried bean curd are as follows:
Composite food gel 0.2g
Ice 20g
Soymilk (12% solid content) 50g
Bean curd coagulant 0.2g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the freezing type dried bean curd preparation is as follows:
1) composite food gel and bean curd coagulant are added in 30 ℃ the drinkable water, stir and make dissolving fully;
2) add 70 ℃ soymilk, stir, above-mentioned raw materials and soymilk are fully mixed;
3) treat that temperature drops to 50 ℃, the even matter of low speed is 30 seconds under 200～400rpm;
4) add ice, constantly stir, melt the ice, temperature descends;
5) treat that temperature drops to 35 ℃, at a high speed even matter is 2 times under 1000～1400rpm, even at every turn matter 5 minutes;
6) common process by freezing type dried bean curd carries out the postorder operation, finishes the preparation of freezing type dried bean curd.
Claims (2)
1. a composite food gel is characterized in that, its composition and proportioning are as follows:
Curdlan 65%～75%
Konjaku flour 10%～15%
Cornstarch 10%～15%
Sodium carboxymethylcellulose 5%～10%
Above-mentioned percentage composition is a weight percentage.
2. the application of the described composite food gel of claim 1 in the freezing type dried bean curd preparation is characterized in that the addition of described composite food gel accounts for 0.2～2.0% of freezing type dried bean curd gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100439023A CN101095478B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of freezing type dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100439023A CN101095478B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of freezing type dried bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101095478A true CN101095478A (en) | 2008-01-02 |
| CN101095478B CN101095478B (en) | 2011-05-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100439023A Expired - Fee Related CN101095478B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of freezing type dried bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104432159A (en) * | 2014-11-20 | 2015-03-25 | 河南众品食业股份有限公司 | Preparation method of compound meat product thickening agent emulsifying colloid for improving boiling fastness of meat ball |
| CN104663917A (en) * | 2015-02-06 | 2015-06-03 | 安吉祖名豆制食品有限公司 | Production process of frozen and dried tofu |
| CN111387448A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | Preparation method of high-elasticity vegetarian food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001048810A (en) * | 1999-08-04 | 2001-02-20 | Ina Food Ind Co Ltd | Thickener for contrast medium |
-
2007
- 2007-07-17 CN CN2007100439023A patent/CN101095478B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104432159A (en) * | 2014-11-20 | 2015-03-25 | 河南众品食业股份有限公司 | Preparation method of compound meat product thickening agent emulsifying colloid for improving boiling fastness of meat ball |
| CN104663917A (en) * | 2015-02-06 | 2015-06-03 | 安吉祖名豆制食品有限公司 | Production process of frozen and dried tofu |
| CN111387448A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | Preparation method of high-elasticity vegetarian food |
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| Publication number | Publication date |
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| CN101095478B (en) | 2011-05-25 |
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Granted publication date: 20110525 Termination date: 20130717 |